Description
These Coconut Cream Cheesecake Cupcakes are the perfect balance of creamy, dreamy cheesecake and tropical coconut flavor. Each bite is a little slice of heaven, featuring a buttery graham cracker crust, rich cheesecake filling, and a luscious coconut topping. These cupcakes are perfect for any occasion—whether it’s a summer gathering, holiday dessert table, or just a sweet treat to enjoy.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup sweetened shredded coconut
For the Coconut Topping:
- 1/2 cup sweetened shredded coconut, toasted (for garnish)
- Whipped cream (optional)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly combined.
- Spoon about 1 tablespoon of the crust mixture into each cupcake liner, pressing it down firmly. Bake for 5 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and continue beating until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream.
- Gently fold in the shredded coconut.
- Assemble and Bake the Cupcakes:
- Spoon the cheesecake filling over the prepared crust in each cupcake liner, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the cupcakes to cool completely at room temperature, then refrigerate for at least 2 hours or until fully chilled.
- Prepare the Coconut Topping:
- While the cupcakes are chilling, toast the coconut. In a dry skillet over medium heat, cook the shredded coconut for about 3-5 minutes, stirring constantly, until golden brown. Remove from heat and set aside to cool.
- Serve:
- Once the cupcakes are chilled, top each with a dollop of whipped cream (if using) and a sprinkle of toasted coconut. Serve and enjoy!
Notes
- If you prefer a more intense coconut flavor, you can use coconut milk in place of the sour cream in the filling.
- These cupcakes can be made a day ahead of time and kept in the fridge until ready to serve.
- You can substitute the graham cracker crust for an Oreo crust if desired for a twist on the classic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg